Mushroom Ragout Over Creamy Polenta

| January 19, 2013

My favorite kitchen aroma is the smell of sautéing mushrooms, onions and garlic. Spoon the over a bowl of creamy polenta and you will have a new favorite dish. This recipe is satisfying, healthy, gluten free, vegetarian and yes, Delish!  So add a green salad and our wine recommendation and Enjoy!

Mushroom Ragout

polenta with mushrooms by jules stonestreet

Photo by Jules Stonestreet

• 1 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• I sweet onion, finely chopped
• 2 garlic cloves, minced
• 1/2 pound baby bella mushrooms (crimini), cleaned and sliced
• 1/2 pound white button mushrooms, trimmed and sliced
• 1/4 pound shiitake mushrooms, sliced
• Salt and freshly ground pepper
• 1 cup vegetable stock
• 2 large thyme sprigs


• 2 cups low fat milk
• 2 cups vegetable stock or low-sodium broth
• 2 tablespoons unsalted butter
• 1 cup instant polenta
• 1/2 cup evaporated milk
• 1 tablespoon mascarpone cheese
• 1/2 teaspoon finely chopped sage
• 1/2 teaspoon finely chopped thyme
• 1/2 teaspoon finely chopped flat-leaf parsley
• 1/2 teaspoon finely chopped mint
• 1 tablespoon freshly grated Parmesan Reggiano cheese,
• Salt and freshly ground pepper

1. In a large, skillet, melt butter in 2 tablespoons of the olive oil. Add half of the onion and garlic and all of the baby bellas and button mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes. Scrape the mushrooms onto a plate.

2. In the same skillet, melt the remaining 1 tablespoon of olive oil. Add the remaining onion and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute. Add the chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs.

3. In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes. Remove from the heat and stir in the condensed milk, mascarpone, herbs and Parmesan. Season with salt and pepper.

4. Spoon the polenta onto bowl, top with the mushroom ragout and drizzle with ¼ teaspoon of white truffle oil and additional Parmesan Reggiano and serve right away.

Serves 4 deliciously.

Pair with an earthy red wine.  Earthy red wines are medium bodied and contain Pinot noir, Grenache, or Syrah grapes. Many wine lovers are drawn to the Pinot Noir grape, since when it is grown in the right conditions, its red berry fruit mixes with hints of mushrooms and white truffles and will please even the most sophisticated drinker.  Our recommendation is the Lincourt Lindsay’s Pinot Noir 2009, with a 90+ rating and a price tag of under $20
Full, ripe and harmonious, this is an intricate yet food friendly wine that all lovers of Pinot Noir will enjoy.

Charlotte Goldblatt